Taco Salad
Taco Salad might be a good recipe to expand your main course repertoire. This recipe makes 2 servings with 685 calories, 25g of protein, and 50g of fat each. For $5.44 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have tortilla strips, lime juice, shredded cheddar cheese, and a few other ingredients on hand, you can make it. 59053 people found this recipe to be delicious and satisfying. It is brought to you by DAMNDELICIOUS.NET. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is tremendous. Try Jessica's Taco Salad with Creamy Taco Dressing, It's-easier-than-making-tacos Salad (taco Salad), and Taco Salad for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1/4 cup apple cider vinegar
1 avocado, halved, seeded, peeled and diced
1/2 cup canned black beans, drained and rinsed
4 ounces Mexican chorizo, casing removed
1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Zest of 1 lime
1 tablespoon olive oil
1 roma tomato, diced
5 cups chopped romaine lettuce
1/4 cup shredded cheddar cheese, for garnish
2 teaspoons sugar, or more to taste
1/4 cup tortilla strips, for garnish
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with cheese and tortilla strips, if desired.
Step by step:
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
2. Heat olive oil in a large skillet over medium high heat.
3. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro.
4. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
5. Serve immediately, garnished with cheese and tortilla strips, if desired.
Nutrition Information:
covered percent of daily need
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